Does getting out of town mean usually getting out of sync with your health and body-shaping dreams?
If so, then I’ve got news for you.
It is perfectly possible to create simple and yummy eats in all kinds of locations.
I’ve got this one down to a science.
Case in point was a recent 3 week journey that took us through Tuscany, Lake Como, and Switzerland.
Have veg cook – will travel
Wherever possible, we find find lodging where I can also cook.
Not that I love cooking so much, heck no. But as you know I do LOVE to eat and by keeping my kick-complicated-cooking-to-the-curb-attitude, we get to feed our faces full and stay in trim and in good health at the same time.
And who’s going to complain when your meals look like this?
Usually we’re just to ready to dive into our plates or strap on the feedbag, but on this occasion the sun was hitting the geraniums outside the kitchen window just right and I charmed Greg into taking a quick snapshot so that I could share this meal with you.
Now for my recipe.
Summer Veggies La Spinosa
- 2 Japanese eggplant
- 2 zuchinni
- 1 sweet onion
- 3 cloves garlic
- 6 salad tomatoes
- 1 8-16 oz. can of stewed tomatoes
- small bunches of fresh basil & arugula
1) Slice and chop the onion, eggplant and zuchinni into robust bite sizes. Press or chop the garlic.
2) Steam fry the onion, eggplant, zuchinni and garlic in a small amount of water or red wine. Keep stirring and watching it so that you keep things from burning. As they near finish – which is whatever variety of crisp-tender you prefer – add the stewed tomatoes, chopped fresh basil, and salt and pepper to taste.
3) Serve heaped over piles of brown rice or pasta. Slice the fresh tomatoes in halves or quarters and let them cascade over the whole darn thing. Sprinkle a few leaves of fresh arugula over the top.
There you have it! Dining al fresco – anywhere in the world. I’m going to have to add this one to the Fit Quickies Cookbook.
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Like I said, I’ve got this down to arty-science. As a matter of fact it occurred to me on this trip what I great book could be put together from the simple, delicious and satisfying meals I’ve essentially been able to throw together all over the planet. And in my own kitchen at home.
Have you any travel food tips of your own to share? Please tell about them in comments below!